Scoop from our reviewers: This Chicken & Ravioli Skillet is mighty good and will be served again. (One even gave it an A+ in addition to a starred review.)
What You Need
Original recipe yields 4 servings
1 pkg. (9 oz.) refrigerated four cheese ravioli
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
2 tsp. dried basil leaves
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce
3 cups frozen broccoli florets, thawed, drained
1/2 cup KRAFT Shredded Mozzarella Cheese
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Let's Make It
Cook ravioli in boiling water in large deep skillet 5 min.; drain in colander.
Meanwhile, dry skillet; spray with cooking spray. Add chicken and basil; cook and stir on medium-high heat 3 to 5 min. or until chicken is browned.
Add pasta sauce and broccoli; mix well. Stir in ravioli. Bring to boil. Reduce heat to medium-low. Add cheese; simmer 5 min. or until broccoli is tender and cheese is melted, stirring frequently.
All you need is one skillet to boil the ravioli and cook your chicken, vegetables and sauce.
Visual AHA- Show in skillet with oozy melted cheese.
Substitute Italian-style frozen vegetable blend for the broccoli florets.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 42g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.